Lasagna Frittata

• olive oil↗3 tablespoons
• Baby Spinach↗1

  (5 ounce) bag

• garlic clove↗1

  sliced

• eggs↗10
• heavy cream↗1⁄4 cup
• fresh basil3 tablespoons

  minced

• red pepper flakes↗1⁄4 teaspoon
• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• cooked lasagna noodles↗5

  cut into 1-inch pieces

• ricotta cheese↗5 ounces

  scooped into 1 tsp. pieces

• mozzarella cheese↗6 ounces

  thinly sliced

• parmigiano-reggiano cheese3⁄4 cup

  freshly grated

Step-by-step instructions

1. 1

   Heat 2 tablespoons of oil in deep nonstick skillet. Add spinach and garlic and saute, stirring frequently, until spinach is wilted and garlic is tender, about 2 minutes. Remove from skillet and drain on paper towels.

2. 2

   Whisk eggs and cream together in large bowl. Stir in spinach mixture, basil, red pepper flakes, salt and pepper, ricotta, noodles, 4 oz. of the mozzarella, and 1/4 cup of Parmigiano-Regiano cheese.

3. 3

   Heat oven to broil.

4. 4

   Heat 1 tablespoons of oil in deep, ovenproof, nonstick skillet over low heat. Add egg mixture and cook, lifting edges to allow eggs to run underneath, 3-4 minutes. Cover skillet and cook for 15 minutes or until frittata is almost completely set. Sprinkle 1/2 cup of Parmiagiano-Reggianon cheese on top of frittata, recover and cook for 2 minutes more. Place frittata in oven and broil until cheese is melted and nicely browned. Slide firttata onto serving plate. Allow to sit for 5 minutes before cutting into pieces.